Parotta Masala Recipe – Spicy Indian Street Food with Soy Sauce

Last Updated on 2 months by Neha Deshmukh

Parotta Masala Recipe – Spicy Indian Street Food with Soy Sauce

Hey everyone! If you’re anything like me, you love a good parotta. Flaky, layered, and utterly delicious, right? But sometimes, you’re left with a few leftover… and that’s where the magic happens! This Parotta Masala is my go-to for transforming those humble leftovers into a flavour explosion. It’s spicy, a little tangy, and has a secret ingredient that takes it to the next level – soy sauce! Trust me on this one.

Why You’ll Love This Recipe

This isn’t your typical Indian stir-fry. It’s a vibrant street food-inspired dish that’s quick, easy, and seriously satisfying. It’s perfect for a weeknight dinner, a quick snack, or even a fun party appetizer. Plus, it’s a brilliant way to use up leftover parottas, reducing food waste and maximizing flavour. I first made this when I was craving something different, and honestly, it’s been a family favourite ever since.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 3 parotta (fresh or leftover)
• 2 tbsp oil
• ½ tsp fennel seeds / saunf
• A few curry leaves
• 1 medium onion, cubed
• 1 green chilli, slit
• 1 tsp ginger-garlic paste
• ½ capsicum, cubed
• ½ tsp Kashmiri chilli powder
• ½ tsp garam masala
• ½ tsp coriander powder
• 2 tbsp tomato sauce
• 1 tsp soy sauce
• Salt to taste (about ½ tsp, but adjust!)
• 2 tbsp water
• 2 tbsp coriander, finely chopped (for garnish)

Ingredient Notes

Let’s talk ingredients for a sec! This recipe has a few little twists that make it special.

• Parotta & Soy Sauce: Yes, you read that right! The soy sauce adds a lovely umami depth that complements the spices beautifully. Don’t skip it!
• Kashmiri Chilli Powder: This is my secret weapon for that gorgeous red colour and a mild heat. If you don’t have it, regular chilli powder works, but you might want to reduce the amount.
• Fennel Seeds (Saunf): These little seeds add a subtle anise flavour that’s so refreshing and adds a lovely aroma. They’re a classic in Indian cooking, and really elevate this dish.
• Spice Levels: Feel free to adjust the chilli powder and green chilli to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, chop your parottas into small, bite-sized pieces. Don’t worry if they’re a little messy – it all adds to the charm!
2. Heat the oil in a pan over medium heat. Once hot, add the fennel seeds and curry leaves. Let them splutter for a few seconds – that’s where the flavour starts building.
3. Now, add the cubed onions, slit green chilli, and ginger-garlic paste. Sauté until the onions soften and turn translucent, about 3-5 minutes.
4. Toss in the cubed capsicum and stir-fry for 1-2 minutes, just until it starts to soften slightly.
5. Time for the spices! Add the Kashmiri chilli powder, garam masala, and coriander powder. Sauté for another minute until everything is fragrant. This is key – don’t rush this step!
6. Pour in the tomato sauce and soy sauce. Add salt to taste and combine everything well.
7. Add the water and let it simmer for a minute, creating a lovely masala paste consistency.
8. Finally, add the chopped parotta pieces. Toss everything together gently but thoroughly, ensuring the parotta is evenly coated with the masala.
9. Garnish with fresh coriander and serve immediately!

Expert Tips

• Don’t Overcook: You want the parotta to be heated through and coated in the masala, but not soggy.
• Fresh is Best (But Leftovers Work!): While fresh parottas are amazing, this recipe is perfect for using up leftovers.
• Adjust the Masala: Taste as you go and adjust the spices to your preference.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level: For a milder flavour, reduce or omit the green chilli and use less chilli powder. For a fiery kick, add a pinch of cayenne pepper! My friend, Priya, loves to add a dash of ghost pepper powder for a real challenge.
• Festival Adaptations: This makes a fantastic quick snack for Diwali or Holi gatherings. Everyone always asks for the recipe!
• Leftover Parotta Adaptation: If your parottas are a bit dry, add a splash of water while tossing them in the masala to help rehydrate them.

Serving Suggestions

This Parotta Masala is delicious on its own, but here are a few ideas to complete the meal:

• A side of cooling raita (yogurt dip).
• A simple cucumber and tomato salad.
• A cup of masala chai.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheating will soften the parotta a bit, but it will still be tasty!

FAQs

Let’s answer some common questions:

• Is this recipe suitable for breakfast? Absolutely! It’s a hearty and flavourful way to start your day.
• Can I use frozen parottas? Yes, you can! Just thaw them completely before chopping and adding them to the masala.
• What is the best way to reheat leftover Parotta Masala? A quick stir-fry in a pan works best. You can add a splash of water to prevent it from drying out.
• Can I adjust the amount of soy sauce? Definitely! Start with 1 tsp and add more to taste.
• What other vegetables can I add to this recipe? Feel free to add peas, carrots, or even potatoes! Just adjust the cooking time accordingly.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!